Menu
Appetizers
Shrimp Cocktail
Fresh cold boiled jumbo shrimp served with homemade cocktail sauce
Baked Escargot
Escargot, Brie cheese, garlic and butter all baked under a golden puff pastry
Shrimp de Jonghe
Shrimp, white wine, garlic and butter topped with fresh bread crumbs, baked 'til golden brown
Sauteed Mussels
Fresh mussels sauteed in white wine, tomatoes, onions and garlic
Oysters Florentine
Oysters baked on a bed of spinach, bacon and onions topped with Hollandaise
Hearty Artichoke Cheese Dip
Artichoke hearts blended with assorted cheese and garlic baked with creamy and bubbling hot, served with tortilla chips
Traditional Rumaki
Chicken livers and water chestnuts wrapped with bacon and broiled
Riblet Taster
One-third rack of delicious, tangy, tender barbecued baby back rock ribs
Fresh Oysters
Served on the half shell with cocktail sauce and lemon
Homemade Crab Cakes
Hand made, served with Hollandaise Sauce on the Side
Filet Mignon
New York Strip
T-Bone
Porterhouse
Steaks
Prime Rib
Prime Rib
Slow roasted USDA choice beef served with natural juice and a creamy horseradish sauce on the side
Chicken
Veal
Salmon
Oscars
Create Your Own Combo
7 oz. Lobster Tail
1/2 lb. Alaskan King Crab Legs
Ribeye
One pound bone-in Ribeye with fresh sauteed mushrooms.
Scilian-Style Filet
Specially seasoned tenderloin medallions smothered in sauteed tomatoes, onions, green peppers and mushrooms topped with mozzarella cheese
Stuffed Filet
Filet mignon stuffed with Brie cheese and garlic topped with Burgundy brown sauce
Tender Tips en Croute
Slow roasted beef tenderloin tips in a rich mushroom gravy topped with puff pastry.
Specialty Steaks
De Jonghes
Shrimp
Scallops
Eggplant
Parmigianas
Chops & Ribs
Center Cut Pork Chops
Two 6 oz. chops Italian breaded or broiled
Lamb Chops
Three chops marinated on chef's special seasonings and grilled to perfection
Barbecued Baby Back Pork Ribs
Slow roasted and tender
Stuffed Flounder
Crab meat stuffed flounder covered in a lemon, white wine Hollandaise
Orange Roughy Almondine
Broiled fillet topped with butter basted almonds
Broiled Fresh Salmon
Served with fresh herb compound butter
Fish & Chips
A flaky Grouper fillet hand beer battered and fried golden served with crunchy fried red potatoes
Fish
Seafood
Broiled Shrimp Scampi
Lightly dressed with parmesan cheese, Italian bread crumbs and herbs
Shrimp Fettuccine Alfredo
Jumbo shrimp tossed with bi-colored fettuccine and creamy alfredo sauce
Large Sea Scallops
Plump sea scallops wrapped in bacon and broiled
Fried Shrimp
Frog Legs
Sauteed in garlic and batter or breaded and fried
Alaskan King Crab Legs
One delicious pound split with drawn butter
Twin Lobster Tails
Two 7 oz. Maine lobster tails with drawn butter
Sauteed Lobster Scampi
Sweet lobster chunks sauteed with onion and garlic, tossed with lemon and butter atop angel hair pasta.
Chicken St. James
Pan seared chicken breast topped with shrimp in a Chardonnay cream sauce
Fried Chicken
Half a fresh chicken, hand breaded and fried til golden brown
Stuffed Chicken Florentine
Spinach, bacon and onion stuffed breast of chicken topped with homemade Hollandaise
Roasted Half Duckling
Slow roasted duck with baked apples and basket with an apple cinnamon glaze
Pasta Primavera
Assorted fresh vegetables with bi-colored fettuccine in a creamy alfredo sauce
Poultry & More
Friday Fish Fry
Genuine Icelandic Cod
3-4 pieces of your choice of Beer-Battered or Baked (with drawn butter)
Beer-Battered Lake Perch
Beer-Battered Baby Walleyed Pike
Beer-Battered Bluegill
French Fried Smelt
Roast Prime Rib of Beef
Italian Breaded Pork Chop
Chopped Sirloin
with or without bean
Chicken Tenders
French Fried Shrimp
Pasta with Marinara Sauce
Pasta with Alfredo Sauce
Children's Selections
Information
Attention. Corona Virus Info.
We thank you for your continued support. Please be assured that our kitchen bar and dining room staff are following CDC best practices for food preparation and there continues to be no evidence of COVID-19 being transmitted via food. We are thoroughly cleaning all kitchen surfaces, tables, chairs, door handles, and bathrooms. Maintaining guest health is of utmost importance to us.